Creamy pancetta leek risotto

• Gluten free

• Meat

  • 4 oz Pancetta

• Produce

  • 1/2 tbsp Garlic
  • 1/3 cup Leek
  • 1/3 cup Onion
  • 4 sprigs Thyme, fresh

• Canned Goods

  • 1/2 cup Chicken stock

• Pasta & Grains

  • 1/2 cup Aborio rice

• Baking & Spices

  • 1 pinch Of salt and pepper
  • 1 Pepper

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 tbsp Half and half
  • 1/4 cup Parmesan, grated

• Beer, Wine & Liquor

  • 1/4 cup White wine

• Liquids

  • 1/4 cup Water, HOT

Found on aflavorjournal.com

Description

Ingredients

• 4 ounces pancetta, chopped
• 1 Tbsp. unsalted butter
• 1/3 cup leek, diced
• 1/3 cup onion, minced
• 1/2 Tbsp. garlic, minced
• 1/2 cup aborio rice
• pinch each of salt and pepper
• 1/2 cup chicken stock
• 1/4 cup white wine
• 1/4 cup hot water
• 1 Tbsp. half and half
• 1/4 cup grated parmesan
• additional pepper to taste
• 4 sprigs fresh thyme, for garnish (optional)

Directions

• In a large sauté pan, cook chopped pancetta over medium heat for roughly 6-7 minutes, until dark red and becoming crispy. Remove from the pan, and set aside. Drain excess liquid from the pan, then return to heat. Turn heat to low-medium, add butter. Allow butter to melt, then add leeks and onion. Cook 3-4 minutes, until very fragrant, soft, and onion is becoming translucent. Add garlic, cook for 1-2 minutes until very fragrant and soft. Add rice, thoroughly mix into leeks, onion, garlic, and butter. About thirty seconds, or until all of the rice is coated. Season with salt and pepper. Add 1/4 cup chicken stock, and continuously stir the stock into the rice. Once the stock is nearly half absorbed into the rice, add another 1/4 cup of chicken stock. Repeat. Stir again until most of the chicken stock is absorbed, then add 1/4 cup of white wine. Again, stir until nearly all absorbed, then add 1/4 cup of hot water. Repeat. You will notice that the texture of the rice will change, it will become very soft, very pliable, and creamy. Once this texture is achieved, (add more water until it is), add half and half. Stir in completely. Top with freshly grated parmesan, and stir in completely. Finish the entire dish with salt and pepper to taste. Add pancetta to the risotto, and mix in until it is combined fully with the rice. Serve hot!